in Italy

Ribbon pasta with mushroom cream sauce

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Ingredients for 2 servings:

  • 1 onion(s)
  • 500 g mushrooms
  • 10 g butter
  • 2 garlic cloves
  • Salt
  • Pepper from the mill
  • 100 ml coffee cream (4%)
  • 150 g tagliatelle, green
  • 1 egg yolk
  • 2 tbsp white wine

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel and finely dice the onion. Trim and thinly slice the mushrooms. Melt the butter and fry the diced onion until golden brown. Add the mushrooms and fry thoroughly, then press in a clove of garlic. Allow the liquid to evaporate and season generously with salt and pepper. Add the coffee cream and simmer, covered, for about 10 minutes. Meanwhile, bring water to a boil with the second clove of garlic and salt and cook the tagliatelle “al dente” according to the package instructions. Drain. Whisk the egg yolk with white wine and toss it in the mushrooms. Then immediately arrange on top of the pasta and serve. Tip: If desired, you can also sprinkle fresh chives on top.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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